Pudina Pakoda

Mint leaf has a very distinct yet a refreshing aroma. It tastes absolutely delish when used in right quantities and when it is combined with other ingredients in the right way. 

The dish that I am presenting today is a creation due to the sheer need to finish the mint leaves left in the fridge.  After making a bowl of green chutney, I had half a bunch of mint leaves left. I wanted to use it before they could turn brown and black. 

A quick evening snack is what I could think of. Here is the recipe for Pudina pakoda cooked on a ebelskiver / appe pan. Yes, you heard that right! Pakoda without deep frying is the USP of this dish. 

Enjoy this guilt free snack with a hot cup of Chai. 

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INGREDIENTS:

Mint Leaves – ½ bunch

Channa dal – 1 cup – soaked and drained

Green chillies – 4

Ginger – 1 inch

Lime – juice of 1./2 lime

Turmeric powder – ½ tsp

Fennel Seeds – 2 tbsp

Rice Flour – 3 tbsp

Salt – to taste

Chilli powder – 1 tsp (optional)

Chaat masala – ½ tsp (optional)

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METHOD:

Soak the channa dal for 4-5 hrs or overnight. Drain and keep it aside.

Grind the channa dal into a coarse mix without adding any water. 

Make a paste of the Ginger & green chillies and mix it to the ground channa dal.

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Add the rice flour, turmeric powder, fennel seeds, chopped mint leaves, red chilli powder (opt), chaat masala (opt) and salt. Mix well.

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Make round tiny balls of the above mixture. Keep it ready and set aside.

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Heat the ebelskiver/Appe pan, add a drop of oil in each mould. Put the prepared channa dal & pudina ball.

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Cook on medium flame till they are golden brown in color. 

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Serve hot with some tomato ketchup / green chutney and a hot cup of masala chai.

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